Crunchy Chocolate Icebox Cookies

1. 1

   Cream the butter and sugar into a bowl until pale and thick.

2. 2

   Add the heavy cream and mix.

3. 3

   Since it's just a small amount, it won't separate.

4. 4

   Add the sifted flour, cocoa, and almond flour to Step 2 and mix in a cutting motion.

5. 5

   When the batter begins to stick to the bowl, gather it all into one lump.

6. 6

   Separate the batter into halves and form 2 cylinders with a diameter of 2 cm.

7. 7

   Wrap them up and chill in the refrigerator for 30 minutes.

8. 8

   Adjust the shape and leave in the freezer for 30 minutes.

9. 9

   Cut pieces to a width of 7 mm and bake in a oven at 160C for 13 minutes.

10. 10

    Then they're done.

11. 11

    Note: The chocolate chip cookies on the right in the picture were made by breaking up 1 bar of chocolate and mixing with black cocoa powder.

12. 12

    When cutting the chocolate chip batter, they can easily crumble, so use a knife warmed with hot water or heat and then slice.

13. 13

    Maple Shortbread

14. 14

    Matcha Shortbread.

15. 15

    Kinako Soybean Flour Shortbread

16. 16

    Cherry Blossom Cookies

* Per serving · 4 servings · Values may vary.

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